Chop up all the leftover pulled pork in 1-inch length and put it in a large pot. Make sure, remove any excess fat.
In a skillet, saute onion and leek for about 5 minutes, and add garlic - saute it another a minute. And then, pour it in the pot.
Add 4 cups of chicken stock, and turn on a stovetop at high heat. When it starts to boil, reduce the heat to medium to medium-low.
When the pot is starting boil, add 1 cup of dry chickpeas, 1/2 cup of pinto beans, 1/2 cup of bbq sauce, 1/2 cup of hot sauce, 1 tbsp cayenne pepper powder, 1 tbsp nutmeg powder, 1 tbsp ground cumin, 1 tbsp ground allspice, 1 tbsp Kosher sea salt.
Keep the heat to medium to medium-low for 5 hours, And stir once while.
Serve it with cilantro, jalapeño, sour cream, Mexican shredded cheese as toppings.
Ingredients
Directions
Chop up all the leftover pulled pork in 1-inch length and put it in a large pot. Make sure, remove any excess fat.
In a skillet, saute onion and leek for about 5 minutes, and add garlic - saute it another a minute. And then, pour it in the pot.
Add 4 cups of chicken stock, and turn on a stovetop at high heat. When it starts to boil, reduce the heat to medium to medium-low.
When the pot is starting boil, add 1 cup of dry chickpeas, 1/2 cup of pinto beans, 1/2 cup of bbq sauce, 1/2 cup of hot sauce, 1 tbsp cayenne pepper powder, 1 tbsp nutmeg powder, 1 tbsp ground cumin, 1 tbsp ground allspice, 1 tbsp Kosher sea salt.
Keep the heat to medium to medium-low for 5 hours, And stir once while.
Serve it with cilantro, jalapeño, sour cream, Mexican shredded cheese as toppings.